Chef Chris Becker started Della Terra Pasta in 2011, and now you can find his pasta in stores and on menus all over the metro. He's a Connecticut native who landed in Oklahoma City for love after a very successful career in NYC restaurants, including working for Chef Eric Ripert at Le Bernardin and Chef Lidia Bastianich at Del Posto. (He refused to say mean things about Joe Bastianich, unfortunately.) In April of 2019, Della Terra was selected as one of 24 pasterias around the world making unique or harder-to-find pasta styles. Only two U.S. companies made the list, and Becker's creste di gallo was definitely the only Oklahoma pasta on anyone's list.

Currently, Becker has a shop and his pasta production facility in the Dead People's Stuff complex on Lyrewood, and he's the executive chef at Carletti's. He oversees the menu there, and Della Terra is on the menu. Get the pasta, no matter what else you get. With fall and winter rolling in, it's the perfect choice.